Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

Abstract

Films based on xylose and peanut protein isolate (PPI) were prepared by solution casting. The effects of xylose content (1%, 2%, 5%, 10%, 20% PPI, w/w) on the structure and mechanical properties of PPIxylose (PPI-X) film were systematically investigated. The xylose-modified PPI was firstly prepared by crosslinking and modifying of peanut isolated protein with xylose. The degree of glycosylation and surface hydrophobicity significantly increased from 5.6% to 10.9% and from 130.6 to 370.0, respectively, with the increase of the xylose content. Maillard reactions occurring between PPI and xylose were confirmed by Fourier transform infrared spectroscopy. Then the xylose-modified PPI was developed into films. PPI-X films showed markedly increased tensile strength (increased by 77%) and elongation (increased by 67%) and decreased solubility (from 96.6% to 43.4%) compared to PPI films, suggesting that the incorporation of xylose could markedly enhance the mechanical properties and the water resistance of films. This property improvement was correlated to the increased protein surface hydrophobicity and sulfhydryl group content with the addition of xylose. No significant differences were detected among L*, a*, b* colour values of all films (P > 0.05). The scanning electron microscope images of the PPI-X film showed that the addition of xylose up to 10% produced a more homogeneous and denser structure. Finally, the improvement mechanism of the PPI-X film was proposed.

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

“…Additionally, these safe and edible films were studied for the delivery of bioactive compounds [ 268 , 269 ]. Films from plant proteins are the most attractive candidates due to their environmental sustainability [ 202 ]. However, compared to synthetic films, protein-based films have lower tensile-strength, elongation, and water-resistance properties due to their hydrophilic nature [ 270 ].…”

Glycation of Plant Proteins via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

“…Additionally, these safe and edible films were studied for the delivery of bioactive compounds [266,267]. Films from plant proteins are the most attractive candidates due to their environmental sustainability [201]. However, compared to synthetic films, protein-based films have lower tensile strength, elongation and water resistance properties due to their hydrophilic nature [268].…”

“…One safe and effective modification method for the improvement of the film properties is the glycation or cross-linking of proteins with carbohydrates [45]. A study by Liu et al [201] showed that the glycation of peanut protein isolate with xylose led to films with 77% increased tensile strength, 67% elongation increase, and a solubility decrease from 96.6% to 43.4% compared to peanut protein isolate films. These enhanced mechanical properties and water resistance could be correlated to the increased protein surface hydrophobicity and sulfhydryl group content with the addition upon glycation with xylose [201].…”

“…A study by Liu et al [201] showed that the glycation of peanut protein isolate with xylose led to films with 77% increased tensile strength, 67% elongation increase, and a solubility decrease from 96.6% to 43.4% compared to peanut protein isolate films. These enhanced mechanical properties and water resistance could be correlated to the increased protein surface hydrophobicity and sulfhydryl group content with the addition upon glycation with xylose [201]. Positive effects on the mechanical properties were also reported for films made from peanut protein glycated with gum arabic [269] and soy protein glycated with glucomannan [270].…”

Characterization of hydroxypropyl methyl cellulose–whey protein concentrate bionanocomposite films reinforced by chitosan nanoparticles

“…Hereupon, several studies conducted to investigate the possibility, processing, optimization, and scale up of protein–carbohydrate films as suitable alternatives for petrol‐based packaging materials. Soy protein–agar (Tian, Xu, Yang, & Guo, ), soy protein isolate–carboxymethyl cellulose (Su et al, ), whey protein–chitosan (Kurek, Galus, & Debeaufort, ), soy protein isolate–konjac glucomannan (Wang et al, ), peanut protein isolate–gum Arabic (Li et al, ), and peanut isolate protein–xylose (Liu et al, ) are examples of protein–carbohydrate blends developed in the recent years to fabricate packaging biofilms. Hence, a broad range of proteins and polysaccharides are capable of constructing packaging film materials.…”